Hi friends! How’s your day going? Mine is going stellar now that our dreaded biochemistry exam is over. I feel much better about this one than the last, which feels good! I seriously spent a ton of time studying for this test which left little time for cooking so I put my slow cooker to work on Sunday making chili. I’m totally obsessed with pumpkin as of late and created a delicious Pumpkin Chicken Chili!
I had enough to stress about with this exam looming and didn’t have time to worry about what to eat at mealtime. Chicken chili is great because it’s warm, healthy, comfort-food that lasts all week long. It’s seriously been my lunch and dinner for 3 days now.
This chili is so ridiculously easy. I tossed 2 chicken breasts into the bottom of the slow cooker
added the beans, chicken broth, crushed tomatoes, canned pumpkin, sauteed onion and let it cook for 4 hours on low.
After 4 hours, I added frozen corn and Poblano peppers, which don’t take very long to cook. Everything cooked for another 1-2 hours… I don’t know how long since I got carried away studying!
When it was done, I shredded the chicken breasts using 2 forks and ta-da! Pumpkin Chicken Chili, which I topped with a little plain Chobani Greek Yogurt instead of sour cream. This, my friends, is Fall in a bowl.
I love this chili because it’s a little bit sweet, a little bit spicy, super healthy and will keep you feeling full for hours. Not to mention it makes a lot so you’ll have leftovers to freeze or enjoy all week.
Both my Dad and Briggs, who are visiting me for a couple of days, give it 2 enthusiastic thumbs up, too! Briggs had some on top of his crunchies for dinner and then crawled into his basket for a nap.
Here is the recipe! Feel free to substitute the red kidney beans for black or white beans if you like. I think next time I’ll try it with black beans. The recipe will also be listed under Chili, Soups & Stews on the Deliciously Wholesome recipe page.
Pumpkin Chicken Chili
: 20 mins
: 6 hours
: 6 hours 20 mins
Chicken chilis are great because they’re packed with lean protein, fiber and lots of nutrient-rich veggies!
2 large, boneless chicken breasts (~1 1/2 pounds)
1 (28 ounce) can diced tomatoes
1 cup chicken broth
2 (15 ounce) cans red kidney beans
1 (15 ounce) can 100% pumpkin puree
1 large yellow onion, chopped
2 Poblano peppers, deseeded, diced small
2 cups frozen corn
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon cinnamon
drizzle of olive oil
cilantro & Greek yogurt for garnish
Saute chopped onions in a drizzle of olive oil for 10 minutes on medium heat.
Add 2 chicken breasts to bottom of slow cooker and top with crushed tomatoes, canned pumpkin, beans, sauteed onions, chicken broth and spices. Cover and cook on low for 4 hours.
After 4 hours on low, add frozen corn and Poblano peppers. Crank the heat to high and cook for an additional 1 hour (or keep it on low and cook for another 1 1/2 – 2 hours.)
Top with Greek yogurt instead of sour cream for a healthy topping!
I have a fun rest of the week planned, which is welcomed after an intense few weeks in school! As far as this afternoon, my Dad and I are heading to the milk farm for some ice cream and tonight, we’re meeting a couple of the girls to celebrate surviving the exam today!